1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 T. olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
- Preheat oven to 400 degrees F.
- Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
- Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.